HandPicked People: Nancy Meyer
As we’ve built up our community here at HandPicked Nation, we have met some truly incredible farmers, ranchers, makers and thinkers in the real food movement. Which prompted the thought, why not share a little more about the real people of real food with our readers?
Welcome to another addition of HandPicked People!
Nancy Meyer spent years making terrific food for people with her catering company The Ridgefield Food Company, which she started in 1985. After deciding to hang up her catering apron, Nancy then embarked on a career as a food stylist and created gorgeous food for numerous magazines and books.
Her experience in making food taste and look as delicious as possible is a wonderful addition to HandPicked Nation. She’s shared some great ideas for effortless entertaining to help make that next dinner party or celebratory gathering a success. Nancy has also provided some smart tips on cooking and baking with her favorite ingredient, chocolate. Nancy’s food expertise is obvious, and we’re delighted to share her know-how with our readers.
Name: Nancy Meyer
Occupation: Caterer & Consultant
Describe what you do in ten words or less. Read, write, photograph, teach, cook, share, travel, celebrate, enjoy FOOD.
Describe real food in one sentence. Food that comes directly from its source to me with relatively little interference and manipulation.
What is your first food memory? Making a Passover walnut cake with my grandmother in her very small Bronx apartment.
If you were a food or a flavor, what would you be? Tomato. Love thinking about all it’s possibilities!
What are the five food things you always have on hand? Eggs (love my chickens), tea, coffee, bananas, and chocolate.
What is the one professional rule you never break? Handling chicken correctly – never allowing cross-contamination and washing tools, boards thoroughly as well as my hands.
What’s going to be your next meal? My go to “miso bowl”soup. Shredded, chopped veggies, tofu, ginger, a drop of hot sesame oil, tamari and miso.
Did we miss anything? Let us know what kinds of questions you want us to ask in the comments below!
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.